Gratin of Pumpkin And Potatoes

• 1 1/2 pounds boiling potatoes, peeled and cut in chunks
• 3 cups raw pumpkin, cut in chunks
• Salt
• 1/2 teaspoon ground sage
• 1 tablespoon minced chives
• 3/4 cup hot milk
• 4 tablespoons melted unsalted butter
• 1/2 cup shredded Parmesan cheese
• 1/4 cup dry bread crumbs

1. Combine the potatoes and pumpkin in a saucepan, cover with salted water, bring to a simmer and cook until the vegetables are tender, about 30 minutes.
2. Drain and mash the pumpkin and potatoes, using a ricer or a sieve.
3. Return them to the saucepan and stir in the sage, chives, milk, two tablespoons of the butter and three tablespoons of the cheese.
4. Season to taste with salt.
5. About 20 minutes before serving, preheat the oven to 400 degrees.
6. Lightly butter a 9-inch round pie pan.
7. Spread the potato and pumpkin mixture in the pan.
8. Smooth the top surface lightly with a fork, then brush with the remaining butter.
9. Sprinkle with the bread crumbs and the remaining cheese.
10. Bake about 20 minutes, until the mixture is heated through and the top is lightly browned.
11. Serve at once.

boiling potatoes, pumpkin, salt, ground sage, chives, hot milk, butter, parmesan cheese, bread crumbs

Taken from cooking.nytimes.com/recipes/425 (may not work)